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Rugby gives you wings

Searching for meat, beer and pre-game rugby banter before Rhino’s home matches? Think you can beat opposition fans in a hot wing eating challenge and win £50 Gift of Meat card?

Finishing off these smoked wings on the charcoal grill.#lowandslow #chickenwings #barbecue #devilwingsauce - 2015-07-10 11:32:53

You’re in luck. Red’s True Barbecue and Leeds Rhino’s Foundation have teamed up to launch a new regular pre home match event, hosted by Rugby AM.

Kick starting Thursday 12 May at 6pm at Red’s Headingley, 6a Otley Road, Alex Simmons will be joined by former Leeds and Great Britain rugby legend, Roy Dickinson, to chat all things past and present.

Stevie Ward, Jordan Baldwinson, Jy Hitchcocks and Oli Holmes will also take to the mic outside the restaurant to dissect the Rhino’s vs Castleford game before Roy and Simmo judge a hot wings eating challenge between Cas and Rhino’s fans. The event will finish at 6:45pm.

In addition Red’s will bless all match ticket holders will a couple of heavenly deals:

Takeout: £7.50 for an ice-cold beer and 14hr-smoked Pulled Pork S’Wich served straight from its outside smoker.

Families: Kids eat free between 3pm-5pm*

The Leeds Rhino’s Foundation will also be on hand selling raffle tickets to raise funds for the worthwhile charity.

Rugby Wings Challenge, Red’s Headingley, 6a Otley Road, LS6 2AA, fixture list:

– 6pm – 6:45pm / Fri 10th June Rhino’s vs Salford

– 6pm – 6:45pm / Sun 3rd July Rhino’s vs Widnes

– 6pm – 6:45pm / Fri 15th July Rhino’s vs Wigan


Valid only on promotional days. One child can eat for free from the 6.95 Little Red’s Crusaders menu when an adult purchases a main meal. Only one child can eat free per total bill.

Kentucky Black Lamb

Behold, May’s True Believer Rewards special – Kentucky Black Lamb.

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A Yorkshire lamb shank smoked for 6 hours in a sticky Kentucky Black BBQ sauce, glazed and braised over our charcoal pit then shredded and stuffed inside a brioche bun with minted slaw.

Also served as two full shanks with rosemary and garlic wedges.

Grab one before the end of May.


Leeds and Headingley believers. This weekend, we’ll be pitching up at Canal Mills to feed the masses at Garmhaus – a haven for vintage threads. Feast thine eyes on the menu below, and prepare for a meat-fuelled browse.

14 hour, oak smoked pulled pork topped with buttermilk slaw. Both filled inside a brioche bun. Come at us. - 2016-02-10 18:30:33


Pulled Pork S’wich

1/2 a rack of Baby Backs

Cheese & jalapeño sausage

3 x XXXL Buffalo Chicken Wings


Kid’s Hot Dog

There’s a ton of stuff going on throughout the day, and we’ll be serving up low and slow barbecue from 12 ’till 7pm.

Come forth.

Praise be, Tesco

Praise be, we can now welcome Tesco into the supermarket flock.

Following on from last year’s launches into Asda and Sainsbury’s, 4 glorious sauces and 4 epic rubs are now on Tesco shelves up and down the country.

Remember, these are the same rubs and sauces that are used in each of the restaurants, so pimp up your weekly shop and get ready to bless your meat this spring!

For the full lowdown, check the list of available rubs and sauces below. And if you grab one, why not share it with us on Twitter or Instagram?


  • South Carolina Mustard BBQ Sauce
  • Unholy BBQ Sauce
  • Kansas City BBQ Sauce
  • Devil Wing BBQ Sauce


  • Glorious Pork Rib rub
  • Righteous Beef rub
  • Divine Pulled Pork rub
  • Heavenly Chicken rub


Pre-Aintree Breakfast

Red’s True Barbecue breakfast – it’s a sure thing!

For any of the faithful planning on visiting Aintree this week, we’re opening the gates early with a hearty breakfast menu to line your stomachs for the festivities ahead. We’ll be serving between 9am – 12pm on Thursday 7th, Friday 8th and Saturday 9th April.

Feast thine eyes on the full breakfast menu below, and plan this week’s early worship.

Red’s Bloody Mary & Triple 6 Mary (HOT)

Bloody Pig

Red’s Country Fry

Reds Country Fry

Pulled Pork Pancake

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Hot Iron Waffles

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Red’s Classic Breakfast Burger

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Pit Beans and Poached Eggs 

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Eggs Your Way on Texas Toast

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Free refills on Filter Coffee or Tea (Breakfast/Green).

Red’s House Party

The chapter of Red’s Sheffield is upon us. And we’re opening the gates early to feed the 5,000 (well, sort of…).

From 5pm on 13th of April, we’re giving away FREE, FRESH SMOKED BBQ until our smokers run empty. Add in free beer, sides, live music plus a special guest DJ and you have the house party to end all house parties.

The doors open at 6:30pm, the queue starts whenever you’re ready, and we’ll serve until the last morsel of glorious barbecue leaves the smoker – we advise getting down as early as possible to avoid disappointment!

Entry grants you a 45 minute slot in your new church of true barbecue, and allows you to worship on 1 main, 1 side and 1 drink. Feast thine eyes on the options below.


Pulled Pork S’Wich


 1/2 rack of Baby Back Ribs*

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*Full rack pictured.

4 XXXL Buffalo Wings

Unholy. Devil Wing. Now, welcome Red's Buffalo to your bosom. These BBQ Pit Smoked Wings are yours from 3rd November. - 2015-10-23 16:38:03

Brisket Philly Cheesesteak

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1/4 rack of St. Louis ribs & 1/2 Cheese & Jalapeño Sausage*

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*Full sausage pictured


Buttermilk Slaw

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Skin on Fries

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BBQ Pit Beans

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  1. Can of Pistonhead beer
  2. Any 175ml glass of house wine
  3. Any soft drink (non can)

We’ll have a limited amount of queue jump tickets which will be released over the course of the week – keep your eyes peeled on Facebook and join the event for the latest.


The Good Book: A new chapter

Believers, the Good Book has changed.

We listen to feedback from the flock all year round, and we’ve been busy creating new objects of worship, and resurrecting some Red’s favourites.

Feast thine eyes on some of the changes below.

The Dirty Buffalo Chicken S’wich

A True Believer Rewards special in January, the flock loved it so much we’re stoked to make it a permanent addition to the Good Book.

If you haven’t had tried it, behold. A Southern friend chicken breast, pulled smoked chicken, Pickleback salted candied bacon, Buffalo sauce, South Carolina BBQ sauce, slaw and ranch dressing in a pretzel bun.

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Skirt Steak

A new and improved Skirt Steak has returned to the Good Book after a 6 month absence.

Now pre-smoked for 30 minutes, the 500g Yorkshire steak is then cooked over our charcoal pit. It’s best cooked medium, and comes with a choice of either black peppercorn sauce or garlic butter.

Skirt Steak

Over the last few months, our Pitmasters have also been busy conjuring up new objects of worship – all this hard work is on display in our new Barbecue Trays section.

Every dish is inspired by our annual road trip Pilgrimage to the U.S, and all include sides (2 humble or 1 divine).

Feast your eyes on a selection below – the rest can be found in the Good Book.

St. Louis Ribs & Smoked Sausage

1/4 rack of St. Louis ribs and cheese & jalapeño sausage

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Pitmaster Tray

St. Louis ribs, USDA approved Black Angus brisket, Red’s pulled pork, and smoked cheese & jalapeño sausage.


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Beef Long Rib & Sticky Chicken

Beef rib and 1/4 smoked sticky chicken with Unholy BBQ sauce.

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Baby Back Ribs & Buffalo Wings

1/2 rack of Baby Back ribs and two XXXL Buffalo chicken wings.

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We’ve switched up Humble Sides as well – both BBQ Greens and Sweet Potato Cornbread are back, replacing Green Beans and Cheese & Jalapeño Cornbread.

And finally…

Upgrade to Swine Fries

If skin-on fries just aren’t hitting the spot, you can now pimp them up and upgrade to Swine Fries for 4.00.

Sweet potato and skin-on fries, smoked pork, topped with grilled cheese, chipotle sour cream, spring onion, sliced jalapeños and salsa. Alleluia!

Swine Fries

We always welcome feedback from the faithful, so when you try them out – drop us a tweet.

Behold, the Houston Slopper

Fresh from the World’s Championship Bar-B-Que competition in Houston, Texas, our Pitmasters bring you this little puppy – discovered just after scoring 24/144 in the world with our brisket entry!

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The Houston Slopper is Red’s take on this messy momma. A Red’s single classic bacon cheeseburger, slathered with Philly cheese sauce, topped with housemade brisket chilli and finished with grated cheddar cheese.

Served with v-cut fries to scoop up every last slop.

Available for 11.95 from Tuesday 5th April, exclusively to True Believer Rewards cardholders. If you’re not already a cardholder, just ask a server who’ll get you started there and then.


Day #6 Houston Rodeo: World’s Championship Bar-B-Que

Waking up on competition day was very odd. Breakfast was quiet, in the same way you’d imagine an SAS team sat quietly preparing for their next mission with every member of the team knowing what was at stake but no one actually wanting to discuss it. So, like 6 BBQ assassins we set of to the NRG Stadium bound to either prove ourselves or go home with our tails between our legs having had our asses handed to us on a plate by the world’s best!

The day before, the judges came over to inspect and tag our meats – they do this so there’s never any question over what you’re handing in. The tags are thin metal strips that are security sealed through each entrant’s submission prior to cooking. As we were smoking brisket, ours would be tagged through the thick end known as the ‘point’ – this would have to survive 12 hours of heat, inspection and basting. We’d have to slice each entry in front of the judges with no detail going without scrutiny; this is serious business! If the tag looks like its about to fall out, you have to notify the judges immediately as if it comes out before they get there, you’re out and your chances are over.

When you’re smoking for 12 hours, it certainly doesn’t start at 10am – it’s an all-night commitment. With that in mind, most of our team had been up all night tending the fires and making sure nothing happened to our precious meaty cargo. Our hand in time was high noon, so at 12 o’clock all the hard work was going to be over. If we qualified past the first round we’d have to hand in another sample for round two but this would come from the same brisket we’d already smoked… that means it would have to be held on temp for a few more nerve-wracking hours.


Midday loomed and with only 15 minutes to go the submission team arrived to help us get organised and ready to go. The brisket had been removed from the smoker a few hours beforehand so it could rest – it had been covered and wrapped to keep all those juices basting inside what could be the most important brisket we’d ever smoked. 6 judges means 6 slices, all the same size, all in a row, no splashes of sauce (you can’t just lather in it sauce before it goes or you forfeit your entry). Each slice had to have a good smoke ring, shouldn’t be falling apart, and certainly shouldn’t be dry – it’s not exactly what we’d do in the restaurant but it’s what these guys want so it’s what they were getting!

Praise be, we placed 24th out of 144 in the brisket category at the World's Championship Bar-B-Que, Houston, Texas. Stoked! #redspilgrimage - 2016-02-28 19:52:03

As each slice is lovingly and carefully placed inside the box, the judges watch over our shoulders to ensure all rules are followed and no cheating takes place – unless you do this for yourself you’ll never know the pressure. Once placed and ready, the box is closed and the tape is wrapped around the box a few times to stop anything getting out and more importantly anything else getting in. It’s then the short walk to the judges area before our entry is handed over, logged and with a big “good luck y’all” its over. Then it’s 6 hours of waiting to see how we’ve done, to see if we’re thorough to the next round.


6pm comes and the judges walk the 400 acres arena with the “final round flags” that are handed out to all those who’ve made the grade and are the finalists for the top prizes. As the judges walk towards our tent with the qualifier sign clearly visible in their hands, our hearts were in our mouths. Have we actually done it? Have we come here and shown the the Americans it’s not just fish & chips we do well?


The judges approached, coming closer and closer to our tent…then, with a few inches to go they continued to walk straight past us and onto a tent a little further down the road. Unfortunately we hadn’t qualified. A few seconds of disappointment then turned into an almighty scream as all our team hugged and high-fived – for us we’d competed in the World’s biggest BBQ competition, surrounded by the best of the best in authentic, American BBQ. We were winners in our own right – just being here was the award we’d wanted.

At 7pm the main event started with the announcement of all the winners and runners up, but before that we were lined up back stage and presented to the entire crowd by Robert the Chairman. His announcement that international teams were coming on stage was met with a huge roar from the crowds and as both English teams and the team from Japan walked out in front of the madding crowds the roar increased, the flashes flashed, the Texans waved, and we waved back! Then as quick as we were on, we were off, the real business was about to start – the following few minutes would change lives for those that hadn’t won before or would further cement the skills of those teams who’d won this event in the past!

All in all, we came 24th out of 144 in brisket, and 98th overall out of 430 teams entries in the competition… not bad for a set of drunk Brits hey!

Congratulations to all the winners – you threw down some mighty fine ‘cue! We’re stoked at how the week went and can’t wait to bring everything we’ve learned along the way back to the UK this week.

Day #5 Houston Rodeo: Brisket Testing

It’s practice day. Only 24 hours remain before we submit our brisket for the judges to drool over, weep with joy and enthusiastically masticate on while hopefully awarding us top marks… that’s the general idea anyway!

Today was our last full day to hone our skills with the sole intention of creating the best bark possible. The 4 main things the judges are looking for are:

  • Sight/Texture
  • Smell
  • Tenderness
  • Taste

One thing to remember is that this is competition BBQ, so it can often be a million miles away from what you’d expect to see on your plate in a restaurant. This little hunk of joy has to be babysat to within an inch of its life – our Pitmasters our key, meticulously checking the temperatures to ensure they drop as low as 200F at some points and up to 225F at others. It’s a science that takes some serious practice and can go either way, the difference between a winner and a catastrophic failure can be anything as insignificant an extra few minutes at the wrong temperature to a brisket being badly wrapped in the wrong kind of peach paper. Thankfully this is what we do every day so we’re armed with our thermometers and rolls of peach paper, ready to give this competition what for.


It’s now the turn of our PItmasters to get their hands dirty. John (Headingley), Stuart (Nottingham) and Cristiano (Leeds) have been preparing for this for the last few months – hours of meetings, mountains of test brisket and enough emails to crash even the best servers Microsoft can offer. After all this preparation and pontification we simply decided to do what we do in our restaurants; if we’re going to win anything we want it to be with the product we churn out everyday.


For us, this event is less about the glory and more about what it means to us and our product – to prove that what we do is as authentic as we say it is. We bang on about authenticity constantly and we mean every word we say. To us, making brisket in England that stands up to whats made out here separates us fro the crowd. We’ve done our time travelling the roads of America, racking up over 20,000 miles in an R.V and hammering a path for BBQ fans. We do this so we can create BBQ that’s as close to the best we’ve had out here… and here we are, The World’s Championship Bar-B-Que in Houston, Texas, about to go up against those that have taught us what we know. Finally, the student stands on their own ready to show the teacher just what they’ve learnt!


The first briskets we “threw down” (that’s how it’s known over here) were spot on and just as we’d have hoped. Nice thick bark, the salt and pepper rub had worked a treat with the addition of our signature Red’s rub, plus a few tricks we’ve learnt along the way to get the smoke ring nice and deep. The first few slices were super nice and fatty (perhaps a little too fatty for the UK but just how they like it over here), but we trimmed back the next ones a little more so the fat was nice and equal. As you can imagine, it’s not just a case of throwing a few more in, waiting 20 minutes and pulling it out – this stuff takes 12 hours, so its right back into the smoker with a few more slabs of Nebraska’s best and we head back to the bar!

Ronnie Killen from Killen’s BBQ stopped by to offer some words of advice and to invite us back to his joint on Sunday so we can have a proper tour of the place from the man himself”. Turns out he was trained in London in the 90’s as a cordon bleu chef – he started experimenting with BBQ a long time back but it didn’t work out. He then opened an incredibly successful steakhouse which he still owns now, but his passion and heart remains firmly with the awesome BBQ he puts out every day. This place is literally a who’s who of the BBQ world – we’re small fish in a very big pond over here…. and we love it!

Now, onto the competition!

Day #3 Houston Rodeo: Texans & TV

Start the day as you mean to go on…hungover and semi-regretting the night before. Anyone who knows us will confirm that we’re not big drinkers – we’re more water and acoustic than liquor and rock music so all this consumption is really kicking our arses. Anyone who knows us will also know that’s a big fat lie, but we’re trying to make ourselves feel better OK.


If America has one thing in abundance, it’s stores. Our retail weapon of choice today was Target, a million square feet of crap you don’t need with the odd essential cunningly hidden in there to keep you interested. As we’re entering two competition categories this week, namely brisket and the dutch oven section (no, not that kind…), we needed something quintessentially British to artistically display our Sticky Toffee Pudding dessert upon. Not easy to find when you consider this is Houston, not Leeds. We managed to find a plastic children’s tea set as they’d run out of the fine bone china ones. Not to worry, the addition of a badly crafted Union Jack table cloth will have the judges singing ‘Rule Britannia’ as they tuck into our mini caramelised offerings.


Anyone who’s been to any largescale barbecue competition will know that half the battle is just getting into the bloody place in the first place. Finding your 20ft x 20ft white marquee amongst 400 acres of white marquees is no mean feat – doing this while hungover makes it even more interesting. After 45 minutes of aimlessly trudging around we happened up a man called Harry J Miller – a man who would quickly become our spiritual guide to this maze of meat, a guiding light amongst a sea of portaloos, cowboy hats and smoke filled trailers. He’s also one of the nicest people you could wish to meet, so let’s hope he thinks the same about us at the end of this giant, smokey protein party!

Harry’s one of the event’s longest standing volunteers. 22 years of unpaid and unrivalled commitment, a raft of BBQ awards in his wake and a stetson that could easily house a small family makes him more than qualified to take on the task of chaperoning our motley crew of completion newbies. After introductions of ‘sir’, ‘mam’, ‘thank you’ and ‘Have a nice day’ it’s off to the Committee area to get our credentials checked out. We left with the strict instructions of “Remember ,this is a family event, we’ve seen y’alls YouTooob videos and we don’t want none of that shit here” ringing in our ears!


Before the thronging mass of 300,000 hungry ‘cue fans arrive on Thursday, the organisers, competitors and volunteers throw themselves an all-American party with more booze, food and music than any one person realistically needs in 5 lifetimes. Without blowing our own horns, we seem to have a bit of a celebrity status over here for this event. Anyone and everyone from Fox News, ABC News to a group of blind BBQ enthusiasts (they can smell when it’s ready apparently) have been coming to our tent asking for interviews and selfies. I’m not sure how long that’ll go on for considering Scott told the whole of America that he was wearing MY thong for good luck on live TV… let’s hope they get the British sense of humour.

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Well lubricated and slightly worse for wear, we popped over to the chow hall for a concert with Country & Western legend Johnny Lee (star of the famous 80’s film The Urban Cowboy). 90 minutes of yee haa’s, hat waving and foot stomping later and you’d think we’d have had enough… not so. The atmosphere here is nothing short of amazing, Texans really are the nicest people on earth and without sound sycophantic the “have a nice day y’all” is only a tiny part of how welcoming these people really are.

Robert, the Chairman of the entire event doesnt disappoint either. A strong thick-set Texan, he’s the optimal cowboy from his strong Texan drawl to his wranglers and boots. As a Houston local his entire life, this man has seen it all, tasted it, drank it and in most cases romanced it – he’s become a firm fixture at our tent getting his feet well and truly under the table with the weird English guys “talkin’ bout Brisket all the time”.

The night ended with us back at the tent with Chuck – he’s the guy thats lent us his smoker rig and provided us with all the basics we need to do this. Cooking utensils, trays, liquor… he has something called Crema De Tequila which is easily the tastiest and smoothest way to drink tequila. Too smooth as it goes down way too easily!

Until tomorrow…

Day #2 Houston Rodeo: Killens, Central & Diablo Loco

Day 2 started early…or late depending on wether you’ve jet lag or not, it was early to us.

5am, laid in bed, watching Donald Trump talking absolute nonsense lets you know it wasn’t a dream. It’s real, and you are well and truly in America – the land of the free, the home of the brave and the only place on earth that allows a billionaire who until now was more famous for his ridiculous combover take a decent chance at running the most powerful and at times the greatest country on earth.


To set the scene, its pissing it down. I mean torrential – 4 inches in the first 3 hours of being awake. Couple that with wild winds, freezing temperature, and it’s just what you wanted when all you packed was shorts!

First order of the day was breakfast, quickly followed by a whistle-stop trip to Walmart to get some BBQ supplies and to see if the 14 square miles of American retail nirvana that is a “Walmart Super-Centre” has one tiny thread of fashion help that wasn’t dungarees and checked shirts. Spoiler: it didn’t.

Walmart has many things but the 3 most significant to us are

1) Their selection of BBQ sauces

2) Their selection of jerky

3) Their selection of random items unique only to America.

Today, this was bullets. Bullets on aisle 5, opposite the tennis rackets, jock straps and gum shields. You may think that’s weird, even a bit scary and yeah, it would be if you were in ASDA in Rochdale but here in Texas  it’s an everyday part of life and something that makes this place infinitely amazing. Anyway, more on this tomorrow.


It was then time to get out teeth dug right into what we’re actually here for… BBQ. Award winning BBQ at that. Killen’s BBQ is located about 30 miles from Houston in a cute little 2 horse town called Pearland. It was recently voted one of Americas top 5 BBQ joints and for good reason. The main man Ronnie Killen has started making waves in not only Houston, but the whole of America with his multi-award winning brisket. Luckily for us and the rest of the meat-loving world, he decided to bequeath the gift of bricks and mortar upon our starving soles and opened his first and as yet only smokehouse right there in the very centre of Pearland – a cute little 2 horse town thats now become home to a BBQ stallion of epic proportions.


We were there for brisket and it didn’t disappoint. Why would it, it’s Texas and this is what they do. We use the very same USDA Black Angus brisket back home at Red’s but this was next level – the simple Dalmatian rub of salt & pepper with a surprise sprinkling of sugar added to the sweet, sticky joy that is a well-smoked layer of fat made for a mouthful of pure, beefy goodness. Their side game? Strong.


The beef ribs were also a taste sensation, smoked to perfection, sliced to order and perfectly spiced with a smoke profile that would make your Grandmother weep. It was gobbled down without a thought to manners or etiquette – our Leeds Pitmaster Cristiano proudly proclaiming it was his dish of the day! The big surprise was the pulled pork – a gritty layer of black pepper gave a wonderful feel to this perfectly pulled pork butt. It was pure perfection on a plate, which is a surprise based on the fact that Texas isn’t known for its pork. Pork is and always will be a Southern staple but it seems the Texans are catching up and doing great things with the curly tailed little truffle addicts.


On the way back from Killen’s we noticed another BBQ joint in Central Texas BBQ – the typical Mom and Pop single story joint you see churning thick yet sweet smoke from a chimney sat atop an ageing, outside smoker. It was a proper brick-built smoker, the kind that is decades old but looks like its been there for a century. This one was four and a half decades old to be exact. Established in 1970, you’d think this little institution would have loathed the fact that such a BBQ heavyweight decided to open just across the way, but it seems not – this charred institution holds its own and rightly so.

Unless you’re been to the U.S and you know just how seriously they take their smoked meat, you won’t know that there’s more than enough room for 1 great BBQ joint in any state, city or even two horse town. People will travel if its good.. and this was good! Regardless of the fact we’d just piled about 20 pounds of beautifully smoked meat into our faces, we’re hardcore so we were having another chomp at the bit.


The sausage had that well smoked snap when you bit through the skin, Polish style with a nice smooth consistency. The brisket was fatty, just how it should be, however slightly too dry but with plenty of smoke and flavour. The ribs were on point, with a nice bite and a good bark. Central can happily be described as good BBQ – not as brilliant as Killen’s but still good.

Crawfish boil at Diablo Loco, Richmond. Read tonight's blog for the verdict...#redspilgrimage - 2016-02-24 17:46:39

That night it was crawfish time at Diablo Loco – in season and available, we thought it would be rude not to get a bucket full. 6 kgs of crawfish and 2kgs of salt… or so it seemed. Along with about 100 bottles of Dos Equis and 20 pints of water we pinched the tail and sucked the head off well over a thousand of the little pink bastards. But the salt… just because they’re in season doesn’t mean they’re going to be good.

I’m not sure if it was a method of selling more beer (it worked) but never before have we been mummified, dried and salted like that. A little less boil seasoning next time me thinks! Aside from that, we’d done ourselves proud. A day full of surf, turf and sodium and we were done. At least thats our story and we’re sticking to it – we certainly didn’t go anywhere else afterwards and we certainly still have all our money.

Follow the fun on Instagram.

Day #1 Houston Rodeo: Travel Chaos

So, waking up earlier than a lark at 4am with a flight at 10.30am normally gives you plenty of time to get to the airport… seems not if you’re flying from “Nowhere Near Manchester Airport” and you have to use the car park hell that is the M62.

After getting stuck behind 5 miles of standstill traffic because a commuter had their wing mirror knocked off while they painstakingly removed the sleep from their eyes instead of watching the road, one half of our team arrived a whopping 26 minutes before the flight was due to lift off the tarmac. After a frantic rush from the carpark reminiscent of the opening scenes of Home Alone, myself (James) and the 6ft ginger sweating love child of Kevin Mccallister and his big brother Buzz (Scott Munro) finally fell into seats 19a and 19b on a flight to Atlanta. We were joined by Clint Britz (Executive Chef) and 3 of our heroic Pitmasters – John Beard, Cristiano Andreoli & Stuart Clifford. Finally, we were ready to go kick some BBQ butt. Although Scott’s comment of “I had Chinese Soy Pork last night” confirmed that every second of this trip was going be lived well and truly though the nasal canals…



1 free bar, 2 hangovers and 22 hours of travelling later and we all arrived weary, soaked, sweating and boiled alive into Houston airport via a 2 hour internal flight on what can only be described as the hottest plane EVER to fly the skies. If you’ve ever flown Delta you’ll know that the  blue rinse brigade that make up the air hostesses on these flights are nothing if not unique in their approach to customer service…in that there is none at all. Save for the grunts and dirty looks, the only other form of interaction is when their 60 year old trolly (the youngest thing on the team) interacts with your shoulder, dislocating it on the way up the aisle and just for consistency on the way back as well. Just what you want at the end of a long day.

We’re no different to anyone else when it comes to touching down in the good old US of A. As soon as you’re in the airport its a mad dash over to the closest McDonalds where all your favourites are ordered and laid out in front of you like a huge throbbing greasy junk food buffet. It’s then hurriedly scoffed to the sounds of grunts, belches, squelches and the repeated statement of “tastes just like it does in the UK doesn’t it!’… which never fails to amaze.

For anyone who shares my crack-like addition to Chicken Wings, you’ll know just how hard it is to pass by ‘The Blue Moon Bar’ knowing just how good 36 chicken wings slathered in blue cheese and onions tastes when piled hurriedly into your face. The internal food layering begun and just as with all our previous pilgrimages, this trip is set to be a big fat constipated gastric journey through Houston to the very heart of Texas BBQ.


A 30 mile drive to the hotel in our rented Dodge Challengers and we finally arrived. Bags were dumped, bowels were emptied and we headed back out on the hunt for food 90 minutes later and stuffed to the back teeth with a dodgy-ass Mexican (the food not a person) from Papassitos, we called it a day. All that was left was a walk back to the hotel to fall into bed and mentally prepare for waking up 4.30am with terminal jet lag.

Night y’all!

World’s Championship Bar-B-Que

Last year, one of the highlights of our road trip Pilgrimage was a stop off at the infamous Houston Rodeo. This week, we return…only this time, we’re competing.

Kick starting the 2016 event is the World’s Championship Bar-B-Que – an invitation only U.S barbecue competition. More than 250 teams from across the U.S will compete in this traditional Texan cook off.

This year, for the first time in its history, an international category has been added. Only 4 teams from across the globe have been invited to take part, and we’re one of them. Let there be competition!


A flock of 6 Red’s ‘cue slingers will be representing the church of true barbecue, including founding fathers James, Scott and Clint, plus pitmasters from our Leeds, Headingley and Nottingham churches of worship. Not only that, The LAD Bible will be joining the crew to document how we get on against our American brethren.

Our BBQ brother from another mother, Adam Richman, is also backing Team Red’s to pick up a win. He said: “I’m not going to lie, as an American who has spent more than a third of his life in the South, I was convinced we had the barbecue game locked down. And for the most part, I think we do. Enter James & Scott – guys representing Yorkshire and South Africa, not exactly hotbeds of barbecue tradition, who, by some unholy alchemy, have created absolutely delicious barbecue in the United Kingdom.

“I think they will impress and surprise a lot of people in Houston, and with these two knuckleheads in the competition, it won’t just be the people from Alabama who are talking funny. Keep them both far, far away from the open bar though!”

Keep checking back to our Houston Rodeo page to see how we get on – we’ll be sharing our fortunes in daily blogs and regular Instagram posts. If you’re a Periscope or Twitter user, follow us on @redstruebbq – we’ll live stream when we can.


Amen to true barbecue.

The resurrection of Sleepy James

You voted, we listened. The Sleepy James is resurrected for March in Leeds, Manchester, Headingley, Shoreditch and Liverpool as a True Believer Rewards special.

En route to the 2014 BBQ road trip we enjoyed a chance meeting with David Gest, who told us all about the best fried chicken joint in Memphis; ‘Dodge Gas Station’. What we didn’t plan for was one of the most memorable encounters ever in the history of our Pilgrimage trips – ‘Sleepy’ James.

For those that don’t already know, feast thine eyes on a southern fried chicken breast in waffles, with shredded lettuce, burger cheese, slaw, and ranch dressing.

Sandwiches - Sleepy James 3


Fear not Nottingham. In your church of worship, an improved recipe for the Skirt Steak returns for March. A feast awaits.

Barbecue Lollypops

February’s True Believer Rewards special is a sharer, just in time for Valentine’s.

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Inspired by a beer cheese soup recipe found in a local St. Louis foodie mag, plus the countless fondue joints dotted around the city, Red brings you a trio of BBQ lollypops to slather in a boozy Pistonhead Full Amber & cheese dipper.

Grab a BRISKET & MARROW TATER BITE, CHEESE & JALAPEÑO CORNDOG and a BACON-WRAPPED JALAPEÑO stuffed with PULLED PORK, and embrace your inner meat child. Served with warm, buttered cornbread.

Available for 8.95, exclusively to True Believer cardholders.

Don’t have a card? Just pick one up next time you’re in and order there and then to unlock MEAT nirvana.

January Exorcism Weekender

Fri 29 – Sun 31 Jan

Been living the life of a nun this January?

Worry not, the gods of BBQ have heard your prayers and conjured one almighty weekend to refill your soul with meat, beer and music. And for the Nottingham flock, it’s our first birthday – double bubble!

Skirt Steak

You asked for it. Like the prodigal son, Skirt Steak returns for three days – grab it early before we sell out.

Live music in Manchester, Nottingham, Shoreditch and Liverpool across the weekend will save even the most affected of believers, and surprise blessings, cocktails specials, and the odd free beer from our circle of staff promises to firmly consign your January to the depths of hell.

reds reward banner

Register a True Believer Rewards card this week and Red will also add a free drink to your account to enjoy anytime over the weekend.

Look to the sky, exclaim “Let There Be Meat!”, and secure your place in true BBQ heaven now. We’re filling up fast, but head to your restaurant page to make a booking for the weekend.

Full listings for live music can be found below.


FRI 29TH JAN (9pm) – Bad Girls Groove

SAT 30TH JAN (9pm) – JJ Rosa


SAT 30TH JAN (8pm) – Charlie Cooper


SAT 30TH JAN (8pm) – Ellis Davis Trio


SAT 30TH JAN (9pm) Howard Rose Trio


The gospel spreads to Sheffield…

The faithful spoke. Red answered.

We’re stoked to announce that your next church of worship will be in Sheffield!


We’ll be pitching up on Ecclesall Road on 15th April with our holy smokers, to bring you the most authentic barbecue this side of the pond.

Countdown with us over on our Sheffield page, and keep up to date with everything related to the opening over on Facebook.


January tap takeovers

Defy the gods of dry January and come suckle at the teet of some of the best independent breweries in the U.K as they take over our taps from Thursday 21 January.

3 beers will be available on draught in each church of worship, so come forth and sup ’till the kegs run dry.

Magic Rock Brewery – Leeds/Headingley*

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High Wire 5.5% – West Coast American pale ale
Dark Arts 6.0% – Luxuriously rich, complex and satisfying Stout


Cannonball 7.4% – American IPA, a true hop-bomb

Cans of High Wire Grapefruit also available in Headingley.

Vocation Brewery – Manchester


Heart and Soul 4.4% – A session IPA, full bodied and fruity
Pride and Joy 5.3% – A classic American pale ale
Divide and Conquer 6.5% – A black IPA

Thornbridge Brewery – Nottingham


Tzara 4.8% – Koln style lager
Chiron 5.0% – A classic American pale ale
Jaipur 5.9% – Hop forward India pale ale

Five Points – Shoreditch

Five Points Pale bottle in hops

Fivepoints Pale 4.4% – Fresh, zesty aromatic pale ale
Hook Island Red 6.0% – Full bodied drinkable red rye ale with US hops
Fivepoints IPA 7.1% – Balanced IPA with a mix of US and Australian hops

Mad Hatter – Liverpool


Penny Lane Pale 3.9% – A classic pale, hopped with simcoe, mosaic & cascade
Nightmare on Bold Street 5.3% – Coffee Milk Stout, a sweet boozy cold brew
Toxteth IPA 6.5% – A classic IPA, with Simcoe, Amarillo and Centennial hops

Penned by Big Malc.

Wing Worship

Wing Worship

For the month of January, come forth and embrace Wing Worship.

12 XXXL wings + 2 draught beers for £20. Mix & match your baptism with Devil Wing, Buffalo and Unholy. Get the wet wipes ready.

Check below to see where and when it’s available.

LEEDS: Every Tuesday

MANCHESTER: Monday-Friday between 4 and 7pm

HEADINGLEY: Every Wednesday

NOTTINGHAM: Every Monday-Thursday

SHOREDITCH: Every Monday-Friday, 5-7pm.

LIVERPOOL: Not available